Jollof Rice

 

serves 4 - 6

Ingredients:

• 2 large onions 
• 80 ml oil
• 2 tablespoons oil
• 2 cans tomato cubes
• 1 can tomatopaste (170g)
• 1 habanero or scotch bonnet pepper, add less or more to your tastes.
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon mixed dried herbs
• 3 chicken stock cubes, crushed
• 2 ½ cups rice ( about 500 g)
• 1 cup frozen mixed vegetable (150 g)
• 1 ½ cups water (about 360 ml)

Preparation:

Cut the onions in large pieces and add to a blender with the 2 tablespoons of oil. Blend until smooth.

Transfer in a bowl and set aside.

Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and blend until smooth. 

Set it aside for later.

Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

Once the oil is hot, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.

Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. 

Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.

Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. 

Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.

Serve with a salad and a nice piece of meat, or enjoy it as it is!

Mike & Leda

Vietnamese Bahn Mi

 

serves 4, double the meat and bread for more people

Ingredients:

• 400 g meat (I used chicken thigh filets)
• Mayonaise
• Maggi (optional)
• Sriracha (optional)
• Jalapeño, sliced (optional)
• Cucumber
• Coriander (optional)
• 4 breadrolls
• Pickled vegetables

For the picked vegetables:

• 1 large winter carrot, cut in matchsticks and about 7 cm long
• 1 daikon/rettich, cut in matchsticks and about 7 cm long
• 1 - 1/4  (300ml) vinegar
• 1 cup (240ml)  warm water
• 2 teaspoons + 1/2 cup (105g) sugar
• 1 teaspoon salt

Preparation:

Pickled vegetables:

Put the already cut daikon and carrot in a seive and cover with the teaspoons salt and sugar. User your hands to massage the vegetables for about 3 minutes, or until everything is coated. A good indication is to try bending the daikon, if it is flexible (both ends can touch eachother) the coating is done.

Now flush under streaming water and drain the liquid well.
Meanwhile add the rest of the ingredients (sugar, water, vinegar) to a bowl and mix until the sugar is dissolved.

When the vegetables are drained add them to the brine and mix well before finally closing the lid.
Keep refrigerated. These pickles you can save up to 1 month.

Sandwich:

Prepare the meat in any way you want to. I always go by some of the recipes in "The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches" by Andrea Nguyen.

Personally I am a fan of chicken, so usually I go with that.

Season the chicken any way you want to (you can find a recipe online f.e.) and fry/grill the chicken until done.

Now cut the bread lenghtwise until the edge, but do not cut through.

Remove some of the inside for the filling to hold better, but it is up to you how much.

Start with adding mayonaise on both sides of the bread, be sure to cover every edge. On top of that a few drops of maggi, if you want Then a bit of sriracha if you like it spicy.

Then add the meat, the pickes, the jalapeño, cucumber and coriander, in this order.
Leave out what you don't like, and close the bread.

Cut in pieces if desired and roll in aluminium foil so the filling doesn't fall out.
Enjoy your sandwich, it sure is one of my favourites!

Mike & Leda

Gyoza

 

This recipe makes about  50 pieces

Ingredients:

• 1 package gyoza wrappers (find them in the frozen section of an asian supermarket, or google an online recipe)
• 1 tablespoon oil
• ¼ cup water
• 1 teaspoon sesame oil 

Meat:

• 350 g minced meat (pork/chicken) 
• 3 cabbage leaves
• 2 scallions 
• 2 shiitake mushrooms
• 2 clove garlic 
• 1 thumb sized piece of ginger

Seasoning:

• 1 teaspoon sake 
• 1 teaspoon sesame oil 
• 1 teaspoon soy sauce
• ¼ teaspoon sea salt  (half the amount for table salt)
• freshly ground black pepper

Dipping Sauce:

• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Preparation:

Put the meat in a large bowl.

Heat the cabbage leaves in the microwave for about 1-2 minutes so they go soft. It is easier to cut this way. Remove the core of the cabbage.

Finely cut the vegetables (scallion, shiitake, cabbage) and add to the meat. Finely cut the garlic and add it too. Peel the ginger and grate it over the meat.

Add all the ingredients of the seasoning to the meat. Start mixing everything by kneading it until the mix becomes pale. Set aside.

Now, you might want to google for wrapping instructions on how to fold the gyoza. Down below I will provide a link to where I found this recipe.

Here you can also find how to make your own gyoza wrappers if needed.

Take a wrapper and put it in your non dominant hand. Use a teaspoon to scoop some of the filling in the center.

Dip your finger in water and circle it around the edges of the wrapper.

Fold the gyoza according to the instructions that you found, but feel free to use your own way. Place them on a baking sheet to rest while you 

prepare the others.

When everything is done, heat up oil on medium heat in a sauté pan, or any non sticky frying pan that can hold a lid.

Add the gyoza in a circular shape, but don't let them touch eachother.

Fry for about 3 minutes, or until the bottom is golden brown. Now add the water to the pan, but be careful and use a lid not to burn yourself.

Immediately cover the pan and steam for about 3 minutes, or until most of the water is evaporated.

Remove the lid to evaporate the rest of the water, then add 1 teaspoon of sesame oil and fry until the gyoza's are crispy on the bottom.

Mix the ingrediants of the dipping sauce and serve along with the gyoza.

Now it is common that you might want to save some of the gyoza for another time. You can easily freeze them by placing them on a baking sheet on a tray and put them in the freezer until the outside is frozen. After this you can add them in a zip lock bag. This is so that the dough won't stick together.

The source of this recipe can be found by clicking here

I hope you like this recipe and enjoy!

Mike & Leda

Corned beef with rice

 

Serves 4 - 6

Ingredients:

- 2 cans of corned beef
- 1 onion
- 4 garlic cloves
- 1 madamme jeanette (replace with milder chili, or leave out if you can't handle spiciness) 
- 1 teaspoon trassi (shrimppaste)
- 1 spoon suiker
- 4 tomatos
- 2 maggi cubes
- a dash of ketjap (preferable "A" - brand)
- 1 teaspoon black pepper

- dash of oil

Preparation:

Finely cut the onion, the garlic and the chili.

Cut the tomato in cubes. The corned beef you can either scoop it out the can, or cut in slices/cubes to make the cooking progress easier later on.

Heat up a sauté pan with a dash of oil and stir fry the onion until golden. Add the garlic and fry for 2 minutes more, while stirring.

Add the chili and the tomatoes along with the maggi, sugar, shrimp paste and black pepper. Mix to blend and add the ketjap. Mix until everything is combined.

Add the corned beef and turn the heat to medium while you break it apart. When everything is mashed, turn the heat on high and stir fry until cooked.

Serve with rice and a salad/stir fried vegetables.

Enjoy your meal,

Mike & Leda

Pad Thai

 

serves 6 - 8

Ingredients:

* 2 spoons of brown sugar

* 1 cup soy sauce

* 2 spoons of fish sauce

* Juice of 2 limes

* 440g Thai rice noodles

* 400g chicken thigh filets

* 1 red bell pepper

* 2 medium carrots

* 5 spring onions

* 250g bean sprouts

* 4 garlic cloves

* 3 medium eggs

* Peanuts for garnish

* Sesameseeds for garnish

* Coriander for garnish

Preparation:

Boil the noodles and drain. Set aside.

In a bowl, mix the sugar, soy & fish sauce and limejuice. Set aside.

Cut the carrots in matchsticks size and the bell pepper in strips. Cut the spring onion  in 2 cm pieces.

Finely cut the garlic, or use a garlic press. Finely cut the chicken in bite size pieces.

Heat up a wok and stir fry the chicken until done. Remove from the wok with a slotted spoon and add the bell pepper and carrot.

Stir fry for about 5 minutes and add the garlic and spring onion. Mix around until the flavours has mixed.

Put the vegetables to the sides of the wok and add the eggs in the middle, scramble the eggs until done and mix with the vegetables. Add the chicken and mix again.

Add the noodles and the sauce and mix. Cook for 5 minutes more before serving it.

Add the peanuts, sesame and coriander for garnish.

Enjoy!

Mike & Leda

Ropa Vieja

 

serves 4 - 6

Ingredients:

• 1 large can of chickpeas
• 2 chickenlegs incl. thighs
• 1 chorizo
• 1 kilo of potatoes
• 6 garlic cloves
• 1 red pepper (paprika)
• 1 large onion 
• 2 tomatoes 
• 1/2 cup white wine
• 500ml chicken broth (from boiled chicken/beef)
• 1 chicken stock cube
• 2 teaspoons smoked paprika powder
• Black pepper
• 3 cloves
• 1-2 bay leaf
• Salt
• Olive oil

Preparation:

Put the chicken and beef in a pot with water and bring to a boil. Let it simmer until cooked through.

Remove from the pot and let cool. Take 500 ml of broth from the pot and throw the rest away. Dissolve a chicken stock cube in the broth and set aside.

Peel the potatoes, cut them in cubes and mix with a few drops of oil. Cook in the airfryer until crispy. (You can also fry the potatoes if you don't own a airfryer, but then you don't need to mix with oil).

Chop the onion, pepper, tomato. Finely cut the garlic.

Pull/shred the meat/chorizo apart (or cut in thin pieces/cubes) and add to a large sauté pan with enough olive oil. Start frying the meat.

Add the chickpeas to the pan and fry the shredded meat and garbanzo beans until crispy. Remove from pan and set aside.

In the same oil (you may need to add a bit more) add the chopped onion, pepper, tomato, and garlic and stir fry until soft.

Add the  3 cloves and some black pepper. Stir fry a bit more and add the two teaspoons of paprika, the white wine, broth, and bay leaf.

Bring to the boil and once it boils lower the heat to simmer, now add chickpeas and meat mix with the sauce.

Add the fried potatoes and cover for 15 minutes while simmering.

Uncover after and taste. Add salt if necessary.

Serve with tabasco on the side if you like it spicy.

Bon apetit!

Mike & Leda

Dan Dan Noodles

serves 4 - 6

Original recipe can be found here.

Ingredients:

1 bok choy

125 g noodles per person

1,5 teaspoons sesame oil

For the meat:

1 tablespoon vegetable oil

500g ground pork

1 thumb piece of fresh ginger

4 garlic cloves 

2 tablespoons hoisin sauce

2 tablespoons soy sauce

For the sauce:

1 tablespoon chili oil

1/4 cup low sodium soy sauce

1/4 cup peanut butter 

1 tablespoon chili paste, like Sambal Oelek

400 ml chicken broth (more if needed)

pinch of granulated sugar

To serve:

4 scallions, thinly sliced

1/2 cup peanuts, rough chopped

1 teaspoon Sichuan peppercorns, or chili flakes

Preparation:

Cut the bok choy length-wise, and finely cut the ginger and garlic. Thinly slice the scallions, and chop the peanuts. You can also use a mortar for the peanuts.

Bring water to the boil. Add a pinch of salt and the bok choy. Cover and cook 3-5 minutes or until just blanched. Remove and drain. Set aside.

Add the noodles to the same pot of boiling water and cook according to package directions. Drain well. Return the noodles to the now empty pot and add the sesame oil. Cover and set aside.

Heat a sautée pan, or wok over medium high heat. Add the vegetable oil and the ground pork. Cook the pork until well browned, breaking up any chunks as you go with a spatula. Add the ginger and garlic and cook until fragrant. Add the hoisin and soy sauce. Cook for about 2 minutes more. Remove the pork to a bowl, cover to keep warm.

In the now empty pan add the chili oil, soy sauce, peanut butter and chili paste. Cook for a few minutes to combine then gradually start adding the chicken broth stirring constantly. Keep adding the chicken broth until you reach your preferred consistency. If you want a stew type of sauce, add little broth, if you like it as if it were soup, add more. Add a pinch of sugar and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer to meld the flavors, about 5 minutes more. Stir occasionally.

Divide the sauce between four large bowls. Add 1/4 of the noodles to each bowl and mix. Then top with a portion of the pork and bok choy. Garnish with chopped peanuts and sliced scallions. Sprinkle with ground chili flakes.

Enjoy your dish!

Mike & Leda

Irish Stew

Serves 4 - 6

Traditional Irish stew as made by Travelling Ginger.
Original recipe can be found here.  

Ingredients:

• 1 Kg small red potatoes 
• 3- 6 carrots 
• 3 celery stalks
• 1 Kg Stew beef
• 1,2 cup flour
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large onion 
• 2 cans tomato cubes 
• 10 oz beef broth (1/3 can)
• 1 envelope Onion soup mix 
• 1 teaspoon dried basil
• 1 can of Guinness Stout

Preparation:

Cut the beef in cubes. Quarter the potatoes, and slice the carrot and celery. Put them all in a large pot and put the heat on low. Pour in the Guinness, beef broth, garlic powder, salt and pepper, soup mix and basil. Stir to combine.

Cover the beef with salt, pepper and coat in the flower. In a skillet heat the oil over medium heat. Cook the beef until almost brown, and then add the onion. Continue browning and turning the meat until the onions are soft and translucent and the meat is fully browned.

Add the onions and meat to the pot. Stir in the tomato cubes and bring to the boil. Lower the heat to the lowest and cook for 3 - 4 hours. Be sure to stir every now and then so the ingredients don't burn to the bottom.

Serve with fresh bread and enjoy!

Mike & Leda

Mustardsoup

Serves 3 - 4

Ingredients

* 250 gram smoked bacon

* 40 grams butter

* 1 onion

* 30 to 60 grams flour

* black pepper

* 500ml milk

* 500ml stock or water (I used beef stock)

* 3 table spoons of coarse mustard

* 1 leek

Preparation

Slice the bacon in cubes, cut the onion finely and slice the leek in thin rings. Melt the butter in a pot and add the bacon and the onion. Put the heat on low as not to burn the onion and let the bacon slowly cook until crisp. Add the flour and stir until smooth. Let the mix cook so that the flour does not change colour. Carefully add the water/stock and milk to the mix and let it boil until the soup is lightly bounded. Now add the mustard and the black pepper according taste. Stir until smooth and boil slowly for a few minutes more. Before serving add the leek and cook for one minute more.

The soup is now ready to be served.

Enjoy!

Mike & Leda